AOCS/SFA Edible Oils Manual, Second Edition - download pdf or read online

By Richard A. Della Porta

ISBN-10: 1893997553

ISBN-13: 9781893997554

Fit for human consumption oils, the cooking medium for an enormous majority of snack meals, play an incredible position in deciding on style, texture, and shelf lifetime of snack meals, in addition to impression their nutrient profile. the proper paying for, trying out, garage and processing of those oils are very important. The AOCS and the Snack meals organization have replied to this want via generating a entire reference handbook to explain the correct use and dealing with of suitable for eating oils. This up to date moment version comprises the most recent information about the choice, composition, processing, garage, deterioration, cooking procedure, dealing with of apparatus, and checking out of suitable for eating oils

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Additional resources for AOCS/SFA Edible Oils Manual, Second Edition

Example text

36 Unloading and Storage of Edible Oils 37 Using a zone sampling device, the technician should draw three samples from the transport vessel, one each from the top, middle, and bottom. A zone sampler is simply a small metal container with a lid that can be lowered to any level of the vessel. The technician lowers the sampler to the desired depth and opens the lid using a hand-held control, allowing the oil to enter the sampler. Any water present in the vessel will separate from the oil and settle to the bottom.

The physical and chemical characteristics of an oil, including melting point and oxidative stability, directly reflect its fatty acid composition. The arrangement of fatty acids on the triglyceride backbone is also a factor but will not be included in this discussion. 1. 7 Chemical Composition of Fats and Oils 23 The most common fatty acids contained in edible oils are palmitic (C16:0), stearic (C18:0), oleic (C18:1), and linoleic (C18:2). Palmitic and stearic are saturated fatty acids, oleic is monounsaturated, and linoleic is polyunsaturated.

Effects of Frying When oils are partially hydrogenated, they develop a characteristic “hydroge47 48 D. Banks nation” flavor. Depending on the extent of hydrogenation, the characteristic flavor that the oil would otherwise develop during aging is significantly reduced or eliminated. When fresh oil is first placed in a fryer it is very bland. During initial frying, flavor is developed from starch, amino acids, and other components in the product being fried to generate flavor characteristic of the product.

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AOCS/SFA Edible Oils Manual, Second Edition by Richard A. Della Porta


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